Asian Chicken Salad

Ingredients

• 250 g celery stalks (5 sticks)
• 8 stems cilantro
• 15 g ginger (1 piece)
• 1 Garlic clove
• Salt
• 6 white peppercorns
• 600 g chicken breast fillets (4 fillets)
• 4 Spring Onions
• 1 Green Chili Pepper
• 3 tbsp sesame seeds
• 5 tbsp light soy sauce
• 3 tbsp Rice vinegar
• 2 tbsp sesame oil
• Pepper
• 1 tsp brown sugar

Instructions

1. 1.

   Clean and wash celery, then cut 3 stalks into thin strips; roughly chop the remaining celery.

2. 2.

   Wash cilantro, shake dry, pluck leaves, set stems aside.

3. 3.

   Peel ginger and garlic, finely mince; set ginger peel aside.

4. 4.

   Add 1.5 l water to a large pot. Add chopped celery, cilantro stems, ginger peel, a pinch of salt and peppercorns, bring to boil.

5. 5.

   Rinse chicken fillets, add to the pot, cook for about 5 minutes. Remove from heat, cover, and let the meat simmer for 20 minutes.

6. 6.

   Meanwhile blanch the celery strips in plenty of boiling salted water for 30 seconds, transfer to a colander, rinse with cold water, and drain.

7. 7.

   Trim spring onions, wash, cut diagonally into thin rings. Wash chili pepper, trim, optionally rinse again, then finely chop.

8. 8.

   Toast sesame seeds in a dry pan until golden brown, place on a plate, let cool slightly.

9. 9.

   For the dressing mix soy sauce, rice vinegar, sesame oil, ginger, garlic and chili. Season with salt, pepper and sugar.

10. 10.

    Remove chicken fillets from the broth with a slotted spoon, drain, slice into thin strips.

11. 11.

    Combine chicken, celery strips, spring onions and dressing; let sit for 10 minutes. Sprinkle with cilantro leaves and toasted sesame seeds before serving.